Warm, Aromatic Broccoli Salad- Broccoli Upperi
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 lb broccoli, rinsed, trimmed and cut into small florets
½ teaspoon black mustard seeds
1 tablespoon split black lentils (urad dal)
few curry leaves (optional)
1 large onion, sliced
3-4 fresh kaffir lime leaf, center-vein removed, and finely chopped
2-3 fresh red chile peppers, slit lengthwise
salt, to taste
1 tablespoon olive oil
water
Instructions:
To prepare broccoli, first separate the florets from the stalk and then cut into small individual florets with short stems, and diagonally slice the larger ones for even cooking. Set aside for a couple of minutes for maximum health benefits.
Meanwhile, heat oil in a wok or deep nonstick pan, over low heat. Add mustards and cook until the seeds crackle, then add the lentils and toss well for 15 seconds. Stir in the onions and curry leaves and cook until the onions are tender, about 3 minutes. Add fresh chili and lime leaves and cook for 30 seconds. Finally tip in broccoli and stir-fry on high heat for 3 minutes. Season and reduce heat to low. Now add a splash of water to the pan and cover to create some steam. Cook, covered, for 2 more minutes or until crisp-tender and still bright green. Taste and adjust seasoning, as needed.
Serve as a salad, or as a side to go with a bowl of steamed rice.
Serves 2.
From nashplateful.blogspot.com